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–+ servings

Chewy Pumpkin Cookies Recipe With The Best Frosting

Eryn Whalen

These soft pumpkin cookies are packed with warm pumpkin pie spice and have a chewy texture that melts in your mouth. Made with pure pumpkin puree and topped with a rich Penuche Frosting, they’re perfect for the fall season.

Whether you enjoy them with coffee or as a treat, these easy pumpkin cookies will become your go-to autumn recipe.

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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Cookies
Cuisine American
Servings 24
Calories 202 kcal

Ingredients
  

  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup room temperature butter
  • 1 egg
  • 1 1/4 cup canned pumpkin
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 tsp vanilla extract

Penuche Frosting

  • 3 tbsp butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioners sugar

Instructions
 

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In a large bowl, cream together room temperature butter, white sugar, and brown sugar using an electric mixer on medium speed.
  • Add in the egg, vanilla extract, and canned pumpkin, mixing until just combined. Don’t overmix.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until just combined. Be careful not to overmix.
  • Using a cookie scoop, drop the dough onto the prepared baking sheets, leaving space between each cookie. Bake for 15-20 minutes or until the edges are golden brown.
  • Allow the cookies to cool on a wire rack.

Frosting Instructions:

  • In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil and cook for 1 minute until slightly thickened.
  • Remove from heat and cool slightly. Stir in the milk and beat until smooth. Gradually mix in the confectioners sugar.
  • Spread the frosting over the cooled cookies.

Video

Notes

  • Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The puree has no added spices or sugars, allowing you to control the flavor of the cookies.
  • Chilling the Dough: If the dough feels too sticky, you can refrigerate it for 30 minutes to make it easier to handle.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If freezing, wrap each cookie individually in plastic wrap to preserve freshness.
  • Optional Add-ins: Try mixing in semi-sweet chocolate chips, white chocolate chips, or even a handful of cinnamon sugar for an extra flavor boost.
  • Baking Time: Watch closely during the last few minutes of baking. The cookies are best when slightly under-baked for a moist, chewy texture.
  • Frosting Tips: Allow the cookies to cool completely before adding the Penuche Frosting, so it sets perfectly without melting off.

    • Nutrition

    Serving: 1gCalories: 202kcalCarbohydrates: 36gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 22mgSodium: 171mgFiber: 1gSugar: 25g
    Keyword cookies, pumpkin cookies, pumpkins
    Tried this recipe?Let us know how it was!